Greek Lemon Garlic Chicken Salad
Description
This salad is a real winner. It's so easy to make, and incredibly flavorful and tasty. Serve it with a warmed homemade or store bought flatbread.
Ingredients
2 large skinless, boneless chicken breasts, halved to make 4 fillets
Marinade/Dressing:
1/4 c. olive oil
1/4 c. freshly squeezed lemon juice from 1 large lemon
1 T. red wine vinegar
2 t. minced garlic from 2 large garlic cloves
2 T. dried oregano
1 t. salt
freshly ground black pepper
Tazatziki:
1 c. plain Greek yogurt
1 T. olive oil
1 Lebanese cucumber, peeled, deseeded and grated
1 garlic clove, minced
1 T. freshly squeezed lemon juice
pinch of salt
Salad:
3 Lebanese cucumbers, halved lengthwise, thickly sliced
8 oz. cherry or grape tomatoes
1 green bell pepper, deseeded and sliced
1/2 red onion, thinly sliced
7 oz. marinaded Feta cheese, cubed
1/2 c. (3 oz.) pitted Kalamata olives
4 store bought or homemade flatbreads
Directions
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Whisk together all marinade/dressing ingredients in a large, shallow dish. Reserve 1/3 c. to use as the dressing, place in the refrigerator for later.
Add chicken to the marinade; evenly coat; cover; allow to marinate for 30 minutes or overnight in the refrigerator.
While chicken is marinating, prepare tzatziki:
Combine tzatziki ingredients in a bowl; mix well; cover; refrigerate until ready to serve.
Toss salad ingredients together. Warm flatbreads on a pan over low heat until soft and warmed through; keep warm.
Heat a large grill pan or skillet over medium-high heat. Remove chicken from marinade; place on the pan; sear until chicken is cooked through, about 5-6 minutes per side for a total cook time of 10 - 12 minutes.
Remove chicken from pan; allow to rest for 5 minutes; slice thickly; arrange on salad.
Slice flatbread; arrange on salad plates. Drizzle with reserved dressing.
Serve with the tzatziki.
4 servings.